RISOTTO

Risotto s a north Italian rice dish cooked in broth to a creamy consistency. The broth can be derived from meat, fish, or vegetable. Many types of risotto contain butter, wine and onion. It is one of the most common ways of cooking rice in Italy.

Risotto in Italy is normally a primo (first course), served on its own before the main course, but risotto alla milanese is often served together with ossobuco alla milanese.

POPCORN

Popcorn, also known as popping corn, is a type of corn (maize, Zea mays var. everta) that expands from the kernel and puffs up when heated. Popcorn is able to pop because, like amaranth grain, sorghum, quinoa, and millet, its kernels have a hard moisture-sealed hull and a dense starchy interior. When heated, pressure builds within the kernel, and a small explosion (or "pop") is the end result. Some strains of corn are now cultivated specifically as popping corns.

There are various techniques for popping corn. Along with prepackaged popcorn, which is generally intended to be prepared in a microwave oven, there are small home appliances for popping corn. These methods require the use of minimally processed popping corn..

Kebab

Kebab is a wide variety of meat dishes originating in Persia, and a common takeaway food. In English, kebab with no qualification generally refers more specifically to shish kebab served on the skewer or döner kebab served wrapped in bread with a salad and a dressing.

In Persia, however, kebab includes grilled, roasted, and stewed dishes of large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb. Like other ethnic foods brought by travellers, the kebab has become part of everyday cuisine in UK takeaways.

CHICKEN KORMA

Chicken Korma is a dish that comes from Mughlai cuisine where it was cooked for the wealthy and has a prestigious status associated with the royal courts.

There is so much about this dish that I could tell you, but the main thing is that if you don't like the heavy, sweet, creamy korma curries served in restaurants then please, please, please try this. It is simply amazing. It's light, it's fresh and has a subtle sweetness which comes from the cassia bark rather than spoonfuls of processed sugar.